A: 35g sourdough starter
35g white flour
35g whole wheat flour
75g water, 75F
B: 750g flour, unbleached white
75g flour, whole wheat
650g water, 90F
C: 20g water
D: 18g salt, high minerals, ground fine
20g water
1. Combine (A) to make lavain. Ferment 70F for 5 hours.
2. Combine (B) in mixing bowl, mix and place in 70F area to autolyse for 90 minutes.
3. Add lavain to autolysed dough (B), incorporate using fingers wet with (C) and mix well by hand. (If lavain is weak, add 1/8t dry bread yeast.)
4. Slap and fold dough for 5 minutes, picking up at top and bottom, rotate 90 degrees, slap down and fold bottom to top, repeat. (If dough gets sticky/dry, wet fingers with water.) Transfer back to 70F area for 25 minutes.
5. Incorporate (D) into dough, slap and fold for 3 minutes. Move back into 70F area.
6. Bulk ferment in 3 sets of: {15 minutes ferment, fold over four sides}, then 3 sets of {30 minutes, fold over}, followed by 2 1/2 hours of undisturbed ferment.
7. Using a scraper, shape into 2 loose boules and let rest 25 minutes. Lightly flour, and fold: bottom halfway up, each side 3/4 way over, top halfway down. Shoelace fold three times on top, roll into loaf, and invert into banneton. Place in airtight bag in fridge until next morning.
8. Preheat cooker in 500F oven. Flour cooker, place loaf in, score deeply top to bottom, cover and bake for 20 minutes. Remove cover, oven to 450F, bake 20 minutes or until done, with nice dark crust.

Servings: 10

$Id: sourdough,v 1.3 2020/09/19 14:01:19 deaven Exp $

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